1) symbiosis fermentation
共生发酵
1.
Studies on the preparation of dairy by symbiosis fermentation of konjac powder;
共生发酵制备魔芋飞粉发酵乳的研究
2) symbiosis starter
共生发酵剂
1.
The method for symbiosis starter of konjac powder fixed to make Ca alginate jelly bead , and the optimum technology of fermentation we get on the target of transform rate of starch and protein in konjac powder around fermentation is that at 35℃,we culture it on table (130 r/m)for 36 h.
试验采用包埋法将魔芋飞粉共生发酵剂固相化,以淀粉和粗蛋白转化率为优化指标,通过正交试验,得到固化发酵剂发酵飞粉的最佳共生条件:35℃下,接种凝胶珠40粒到发酵基质中,上摇床振荡培养(130r／m)36h。
3) co-ferment
共发酵
1.
Studies on conditions of co-ferment hexose and pentose to fuel ethanol;
戊糖和己糖共发酵生产燃料乙醇条件研究
4) co-fermentation
共发酵
1.
Research on optimum of fermentation system during co-fermentation of pentose and hexose to fuel ethanol;
戊糖和己糖共发酵生产燃料乙醇发酵体系优化研究
2.
Production of ligninase by co-fermentation of Coprinus comatus and Trichoderma reesei
里氏木霉和鸡腿菇利用秸秆共发酵产木质降解酶
3.
This study demonstrates the effect which the forward mutation of spt15 gene makes to the co-fermentation of xylose and glucose to ethanol by Saccharomyces cerevisiae.
对其性状进行研究,结果表明该菌株能有效利用木糖并共发酵木糖和葡萄糖。
5) common fermentation
共同发酵
1.
Industrial common fermentation experiments are carriedout by isolating bifidobacterium adolescentis and infantis from healthy humans and taming them to be oxygen tolerate,the living bacteria preparation of multi straines is obtained.
用健康人体的青春、婴儿双歧杆菌耐氧驯化后进行共同发酵工业性试验，获得多菌种活菌制剂。
2.
Industrial common fermentation experiments were carried out by isolating bifidobacterium adolescentis and infantis from healthy humans and taming them to be oxygen tolerate.
用健康人体的青春、婴儿双歧杆菌，经耐氧驯化后进行共同发酵工业性试验获得发酵液。
6) Fermentation of uncooked material
生料发酵
1.
The result proved that the fermentation of uncooked material could improve the utilization rate of starch and production yield of ethanol,and its fermentation period was equivalent to that of fermentation of cooked material,and the quality of final ethanol was consistent with relevant national standard.
用10 L发酵罐对早籼稻米生料发酵及熟料发酵两种工艺进行了初步的比较研究,结果证明采用生料发酵能够提高淀粉利用率和出酒率,发酵周期与熟料发酵相当,出酒品质符合国家标准。
补充资料：共生发酵麦芽汁饮料
制作方法1
1.含麦麦浸出物40%的水溶液，用重碳酸钙将其ph值调为6.8以后，加热到95℃灭菌，之后冷却到35℃，接种预先培养的脆壁克鲁维酵母，使基质的酵母数达到5×106/毫升，再接种嗜热链球菌和保加利亚乳杆菌，使基质细胞数分别达到2×106个/毫升，于30℃静置发酵28小时，发酵液的酒精含量在1%以下，乳酸440毫克/100克，ph值3.9。此发酵液经离心机分离后，即为发酵母液。
2.发酵母夜加3倍水进行稀释，再配制。稀释液99升，加砂糖200克和柠檬香精0.5克。配制后加热到95℃进行灭菌，冷却到10℃即为发酵麦芽汁饮料。
制作方法2
1.含麦芽浸出物15%的水溶液80份和西红柿汁(西红柿用水洗干净，挑选后进和地破碎，再加热到85℃进行灭菌，用带孔径2毫米滤网的筛分机榨汁)20份混合后，用重碳酸钙调ph值为6.5，加热到95℃进行灭菌，冷却到30℃后，分别接种预先培养的乳酸克鲁维酵母和脆壁克鲁维酵母，以及嗜热链球菌和保加利亚乳杆菌，使基质的菌数分别达到3×106个/毫升。于30℃静置发酵25小时，发酵液的酒精含量为0.9%，乳酸(换算量)为350毫克/100克，ph值为4.1。
2.发酵液进行离心分离，再进行配制：分离液99升，加砂糖200克和柠檬香精0.5克。混合后加热到95℃进行灭菌，冷却到10℃即为发酵麦芽汁饮料。
产品特点 利用麦芽汁和果蔬汁原料的各种营养成分，并通过特殊酵母菌和乳酸菌的共发酵，使所酿饮料的复合香味更加浓厚怡人。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条